Technological Properties of Bifidobacterial Strains Shared by Mother and Child

Table 4

Organic acids in cheeses with bifidobacteria and control cheese.

Organic acid	Ripening (days)	Control cheese	B. breve INIA P734	B. bifidum INIA P671
Acetic acid	1	944.81 ± 16.03	1049.32 ± 136.62	879.06 ± 26.00
	15	1040.58 ± 25.59	1150.45 ± 162.72	968.51 ± 36.69
	30	1109.49 ± 52.71	1232.27 ± 108.90	1079.71 ± 77.67
Citric acid	1	1539.38 ± 75.12	1428.70 ± 107.12	1638.72 ± 11.55
	15	1712.67 ± 4.87	1577.84 ± 43.60	2145.82 ± 117.08
	30	1774.38 ± 32.94	1719.40 ± 111.78	2465.29 ± 23.82
Lactic acid	1	19650.38 ± 494.24	15965.66 ± 2051.09	16145.76 ± 602.30
	15	19718.31 ± 1492.70	15841.27 ± 1410.43	16916.74 ± 431.25
	30	18869.98 ± 1499.33	16084.38 ± 2180.85	16963.25 ± 1033.72
Pyruvic acid	1	111.26 ± 15.95	132.94 ± 11.13	151.05 ± 7.35
	15	112.36 ± 7.19	116.10 ± 3.64	154.28 ± 14.54
	30	124.02 ± 3.56	123.65 ± 21.41	170.84 ± 18.62

Values are presented as the mean ± SD (n=4) and expressed as micrograms of acid per gram of cheese. Means with * in the same row differ significantly (P<0.01, Dunnett’s test) from the control cheese.